Since my son Isaiah was diagnosed with gluten and dairy intolerances more than five years ago, I’ve learned to adapt my kitchen—especially for baking. After all, it was just six years ago that I was lifting 50 pounds bags of gluten-full unbleached white pastry flour at my old bakery in Brooklyn.

What’s so good about millet? It’s corn-like in flavor and light in texture, but the real surprise is that it’s almost buttery. This works beautifully in scones, especially when made with strawberries. The great thing about the scone recipe below is that it can be as healthy as you want it to be.

This recipe was developed by Silvana Nardone and reprinted with permission from the just-released cookbook, Betty Crocker Gluten-Free Cooking (Wiley, $20). Use your family’s favorite berries, such as raspberries or blueberries, in place of the strawberries. If you can’t find millet flour at your local supermarket, use almond flour or increase the white rice flour to 1¼ cups.